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Texas Casting Call: Gordon Ramsay’s Kitchen Nightmares

Grrr.

Any restaurants out there need some help? Here is your chance to get Gordon Ramsay to “come into your establishment to troubleshoot your problems and try to get you back on the road to success.” That is what Ms. Jen Apploff, the Casting Producer for FOX’s “Kitchen Nightmares” tells me. Here’s here deal:

If you are a restaurant owner fill out the application online  at: www.theconlincompany.com and email it back to: KitchenNightmares@theconlincompany.com. Restaurants must have been open at least one year, offer dinner service, and have at least 35 seats. Questions?  Email: kitchennightmares4@gmail.com.

5 comments on “Texas Casting Call: Gordon Ramsay’s Kitchen Nightmares

  1. So this brings up a question I’ve wondered – (kinda along the lines of your question about whether or not celebrity chefs are still really chefs, Nancy).

    Can a restaurant that goes through a show like this really call itself the same restaurant? They typically revamp the whole menu, bringing in completely new recipes. It’s more like “Restaurant X, brought to you by Gordon Ramsay.”

    Would you lose respect for a restaurant that went on one of these makeovers, or if the makeover was successful (i.e., food, service, etc is improved), is it a non-issue?

  2. Definitely one of the flaws of the American version of this show is the total replacement of the menu. If the owners can succeed on the back of it, more power to them, but there is something rather soulless about it, isn’t there? All new decor, all new menu – it’s not really “their” restaurant anymore.

    The British version of the show placed greater emphasis on Gordon actually teaching the kitchen staff, everything from basic skills to how to conceptualize a dish. He still introduced entirely new items, but it always felt like it came from somewhere, either updating what should be a house specialty of filling a gap in the market.

    (He probably does all this stuff for American restaurants, too, but that’s not how the show is edited and presented.)

    I wouldn’t lose respect, though. Failing is failing, debt it debt, you do what you have to do to survive. However, my wife and I agree that if a failing restaurant is shown to have a severe cleanliness problem, no amount of TV “turnaround” can make us want to go there.

  3. Hmmm let’s see. They are doomed to fail in a short time, lose all their time, effort, savings in something they totally blew up on their own…..OR….. a celeb chef comes in with a team of chefs, designers, biz operators, pf folks, restaurant managers…and shows them how to DO IT RIGHT…thus saving their investment and if they follow instruction be successful. Yes, it’s not their restaurant any more….it’s a totally new one that will be successful! That pretty much doesn’t suck!

  4. British television viewers are much, much different than American viewers. Ever wonder why the British Kitchen Nightmares isn’t on the Food Network and the only way to watch those is on the BBC? It’s not so much about the restaurants as it is about American audiences. BBC doesn’t care about ratings, and Europeans spend much less time watching television, plain and simple.

  5. Gipson’s comment is proven on the Food Network version of Ramsey’s show (Restaurant: Impossible). Robert Irvine does a better job of teaching kitchen staff how to cook, how to run the line, and how to work with the wait staff. He keeps the base of recipes and improves upon them (using fresh instead of frozen, etc).

    Anyway, in the last episode I watched, a kitchen that was infested with rodents and completely trashed closed less than 4 months later. You can’t keep up the clean you won’t survive. You couldn’t pay me to eat there no matter how well it was made over.